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Thread: Box of goodies!

  1. #1
    Join Date
    Sep 2010
    Location
    Vanceboro, NC
    Posts
    110

    Default Box of goodies!

    Bought a 50/50 mix of apple and pecan. I've used apple many times, so I'm real eager to give this pecan a try!


  2. #2
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    I like pecan and cherry together.

  3. #3
    Join Date
    Oct 2010
    Location
    Magnolia/Tomball Texas
    Posts
    1,571

    Default

    Don't over do it on that pecan.
    Why in the hell should I have to "Press 1 for English?"

  4. #4
    Join Date
    Sep 2010
    Location
    Vanceboro, NC
    Posts
    110

    Default

    Quote Originally Posted by Uncanney View Post
    Don't over do it on that pecan.
    Like what, 5-6 hunks in a UDS?

  5. #5
    Join Date
    Oct 2010
    Location
    Magnolia/Tomball Texas
    Posts
    1,571

    Default

    Quote Originally Posted by Uncle Alvah View Post
    Like what, 5-6 hunks in a UDS?
    On the UDS I would bring 1 or 2 of those chunks you have pictured to the party.
    I doubt that both will burn down all the way.
    I love pecan and use it all the time. One time I over did it on a brisket and we could not eat it.
    That is why I say take baby steps on you smoking woods.
    Good luck, and hope to see more.
    Why in the hell should I have to "Press 1 for English?"

  6. #6
    Join Date
    Jan 2008
    Location
    Tulsa
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    Default

    Overdoing it with any wood can make meat inedible. Low cooking temps are many times more th issue that the amount of wood.

    IMHO though, Uncanney is right 2 or 3 chunks total should be plenty. Better to go light than too heavy.

  7. #7
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  8. #8
    Join Date
    Sep 2010
    Location
    Vanceboro, NC
    Posts
    110

    Default

    Low cooking temps are many times more the issue that the amount of wood.
    I'm confuseled. Low cooking temps are the "issue" with what exactly?

  9. #9
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Think of smoke as steam in the bathroom when you take a hot shower. Think of the meat as your mirror (the coolest surface in the bathroom/smoker).

    The cooler the temp in the bathroom/smoker, the more condenses on the coolest surface. You don't want a bunch of smoke particulate condensing on the meat. That is what makes it bitter and inedible.

  10. #10
    Join Date
    Sep 2010
    Location
    Vanceboro, NC
    Posts
    110

    Default

    You don't want a bunch of smoke particulate
    OK, now I'm with ya......I usually run about 225, whether you consider that especially low or not I can't say?

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